Steak with Creamy Mushroom Sauce Good Housekeeping

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creamy mushroom sauce for sirloin steak Steak with Creamy Mushroom Sauce Good Housekeeping Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, an effective antioxidant seen to lessen the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a fantastic way to change an everyday meat and potatoes meal into a romantic dinner, and is also likely to impress your friends and relatives if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if your lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter in a very large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and convey with a boil over high heat. Boil for six or seven minutes, or prior to the port begins to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them in the boiling sauce. Stir before sauce thickens. Remove the skillet through the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.